1 1/2 quarts balsamic vinegar
1/2 cup honey
1/4 cup dijon mustard
2 ounces green onions, sliced into thin rings
1 ounce garlic cloves, minced
2 tablespoons dried whole tarragon
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
Servings: 50
1. Combine vinegar, honey, and mustard in a steam-jacketed kettle or saucepan. Using a wire whip, mix until blended.
2. Add onions, garlic, and spices to vinegar mixture. Heat over medium heat to 200°F.
3. Spoon 2 Tbsp over single servings of bitter greens or fresh spinach leaves.
Yield: 1 3/4 quarts
1/2 cup honey
1/4 cup dijon mustard
2 ounces green onions, sliced into thin rings
1 ounce garlic cloves, minced
2 tablespoons dried whole tarragon
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
Servings: 50
1. Combine vinegar, honey, and mustard in a steam-jacketed kettle or saucepan. Using a wire whip, mix until blended.
2. Add onions, garlic, and spices to vinegar mixture. Heat over medium heat to 200°F.
3. Spoon 2 Tbsp over single servings of bitter greens or fresh spinach leaves.
Yield: 1 3/4 quarts
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